I need some Slow-cooker Beef Stew Help

[Tfmc]

First of all, I wanted to say Thank you for all the help and replies I received to my "El Toro Cooked Pork help" post.
It was most informative. I will save it for another day.
I have changed direction for this Sundays lunch, I have decided to make a Crockpot Beef Stew.
This is what I would like help with.
I am using a Beef Chuck Under Shoulder Steak roast which was on sale close to me.
I will be using, whole mini red and yellow potatoes, fresh carrots, onions, celery, and frozen peas (at the end).
Any other recommendations for additions, herbs, seasonings, etc...?
I will be making the broth from both of the Better than Bullion low sodium beef and chicken bases.
Marinating the beef overnight, 2 days before, either wet or dry. Necessary, or not?
Need suggestions for the marinade and I would like to add it to the gravy.
Brown the beef before adding to the crock pot the day before.
Par cook the vegetables the day before.
I have an 8 QT crock pot.
I would like to have everything prepped the night before in the crock pot insert so I could just put it in the heater the morning of.
From what I have read, it is a good idea to add the potatoes to the mix in the morning, then cook.
How long to cook?
Any other things I should be aware of?
Suggestions?
Thanx again for all your help.
The Fishman

 

[Tfmc]

First of all, I wanted to say Thank you for all the help and replies I received to my "El Toro Cooked Pork help" post.
It was most informative. I will save it for another day.
I have changed direction for this Sundays lunch, I have decided to make a Crockpot Beef Stew.
This is what I would like help with.
I am using a Beef Chuck Under Shoulder Steak roast which was on sale close to me.
I will be using, whole mini red and yellow potatoes, fresh carrots, onions, celery, and frozen peas (at the end).
Any other recommendations for additions, herbs, seasonings, etc...?
I will be making the broth from both of the Better than Bullion low sodium beef and chicken bases.
Marinating the beef overnight, 2 days before, either wet or dry. Necessary, or not?
Need suggestions for the marinade and I would like to add it to the gravy.
Brown the beef before adding to the crock pot the day before.
Par cook the vegetables the day before.
I have an 8 QT crock pot.
I would like to have everything prepped the night before in the crock pot insert so I could just put it in the heater the morning of.
From what I have read, it is a good idea to add the potatoes to the mix in the morning, then cook.
How long to cook?
Any other things I should be aware of?
Suggestions?
Thanx again for all your help.
The Fishman

One more question,
Is the searing necessary?
What would be the difference in flavor between searing and not searing?
Thanx again

 

[Andy M.]

. . . Any other recommendations for additions, herbs, seasonings, etc...?

THYME, BAY LEAF AND A TABLESPOON OF SOY SAUCE FOR SEASONINGS. ADD MUSHROOMS TO THE VEGGIES.

I will be making the broth from both of the Better than Bullion low sodium beef and chicken bases.
Marinating the beef overnight, 2 days before, either wet or dry. Necessary, or not? NOT NECESSARY

Need suggestions for the marinade and I would like to add it to the gravy. NOT NECESSARY

Brown the beef before adding to the crock pot the day before. YES
Par cook the vegetables the day before. NOT NECESSARY
I have an 8 QT crock pot.
I would like to have everything prepped the night before in the crock pot insert so I could just put it in the heater the morning of. BY THE TIME THE MEAT IS TENDER THE VEGGIES MAY BE MUSHY

From what I have read, it is a good idea to add the potatoes to the mix in the morning, then cook.
How long to cook?
Any other things I should be aware of?
Suggestions?
Thanx again for all your help.
The Fishman

 

[Tfmc]

THYME, BAY LEAF AND A TABLESPOON OF SOY SAUCE FOR SEASONINGS. ADD MUSHROOMS TO THE VEGGIES.

Would Worcestershire sauce work as well?
Also, unfortunately, my daughter does not like mushrooms.

Marinate the beef overnight, NOT NECESSARY - Thanx

Brown the beef before adding it to the crock pot the day before. YES - Thanx
Par cook the vegetables the day before. NOT NECESSARY - Thanx

add the potatoes to the mix in the morning, then cook?

This is the recipe I have used in the past.

Slow Cooker Beef Stew - Prepped the Night Before

Celebrating a joyful life in the kitchen and beyond - recipes, crafts and DIY.

www.joyouslydomestic.com

Of course the use mushrooms!
I made it with mushrooms before and it was great, but I can always make them on the side for those who like them can add it to their bowl.

One last thought.
Egg noodles, or Rice, or neither?

Thoughts?
Thanx again


Thanx for the reply!

 

[Tfmc]

Another question.
How long to cook?
We usually eat around 1 pm, I see a lot of recipes call for 7-8 hours on low.
That would mean that I would have to get up around 5 am to get it started.
Also, this would be coming out of the fridge at that time and would need a little more time just to get to room temperature.
Can I cook it on high for about 4 hours and then finish for an hour on low?
That way I wouldn't have to start until I usually get up around 8 am.
I have also found that the meals I cook in the crock pot are done about 1-2 hours before the listed cooking times.
It is not a big deal, I could get up, start the crock pot, and then go back to bed for a couple of hours.
Any thoughts or recommendations would be greatly appreciated.
Thanx again.

 

[Andy M.]

Worcestershire is a fine substitute.
If you're cooking potatoes you don't need noodles or rice.
Sometimes in omit the potatoes and serve the stew over mashed potatoes.

 

[Andy M.]

Another question.
How long to cook?
We usually eat around 1 pm, I see a lot of recipes call for 7-8 hours on low.
That would mean that I would have to get up around 5 am to get it started.
Also, this would be coming out of the fridge at that time and would need a little more time just to get to room temperature.
Can I cook it on high for about 4 hours and then finish for an hour on low?
That way I wouldn't have to start until I usually get up around 8 am.
I have also found that the meals I cook in the crock pot are done about 1-2 hours before the listed cooking times.
It is not a big deal, I could get up, start the crock pot, and then go back to bed for a couple of hours.
Any thoughts or recommendations would be greatly appreciated.
Thanx again.

Sorry, I can't help you with times, I never use a slow cooker.

 

[Tfmc]

Worcestershire is a fine substitute.
If you're cooking potatoes you don't need noodles or rice.
Sometimes in omit the potatoes and serve the stew over mashed potatoes.

Good point!
Thanx Andy.

 

[caseydog]

First, IMHO, browning is very necessary. It adds flavor.

I would not bother with a marinade. Chuck needs a long, low and slow cook to make it tender. Nothing else will do it. I use a cast iron Dutch oven, but a crock pot will do the same thing.

Have you ever used Herbes de Provence? I've used it in beef stew, and loved it. It is strong, so add it a little at a time and taste.

For cooking, you want a mild simmer. How long? I usually plan on around 3 hours in my Dutch oven. Like Andy, I don't know much about crock pots.

You will only know that the meat is done by probing it with a fork or a skewer. When the probe slides through "like butter," it's done. You can't go by time or temperature.

CD

 

[medtran49]

I like to serve corn cakes with beef stew. You can use them to soak up the beef stew juices.

Use cornbread batter, I like it with a little sugar added, but cook it like you would pancakes. Butter of course as they come out of the skillet.

 

[Badjak]

Stews generally taste better the next day, so if timing is an issue, then maybe make it the day before?

 

[blissful]

@Tfmc, crock pots vary greatly. Older crockpots tend to cook hotter on high or low, or if they don't have hi or low, when they are plugged in. Newer crockpots have to adhere to newer safety standards and may not get as hot.
Once you've used your crockpot a number of times, you know how long things take and you can make timing adjustments from there so you aren't up adjusting it in the middle of the night.

 

[Tfmc]

@Tfmc, crock pots vary greatly. Older crockpots tend to cook hotter on high or low, or if they don't have hi or low, when they are plugged in. Newer crockpots have to adhere to newer safety standards and may not get as hot.
Once you've used your crockpot a number of times, you know how long things take and you can make timing adjustments from there so you aren't up adjusting it in the middle of the night.

Thank you for the reply.
What are your thoughts on Badjak's reply about cooking it today and reheating it tomorrow for better flavor?
Thanx again

 

[blissful]

Thank you for the reply.
What are your thoughts on Badjak's reply about cooking it today and reheating it tomorrow for better flavor?
Thanx again

I have found most stews will taste better the next day, I noticed this with beef bourguignon the most. It mellows the brighter flavors and the whole thing tastes wonderful. I agree with Badjak's reply.
Good luck and let us know how it turned out and if the taste was what you wanted.

 

[caseydog]

Stews generally taste better the next day, so if timing is an issue, then maybe make it the day before?

I had the same thought. You beat me to the post. Stews and gumbo always taste better the day after I make them.

CD

 

[Tfmc]

Update.
I just wanted you guys to know that my wife and I decided to go with "starting the morning of". We both got up at 5 a.m., finished putting it all together, and started the long low process, then went back to bed.
It turned out Fantastic! The searing of the floured and seasoned beef, then deglazing the pan with some of the gravy really helped with the flavor. There was not much left, but we look forward to trying it today.
Thanx again for all the help!

 

[Tfmc]

Update.
I just wanted you guys to know that my wife and I decided to go with "starting the morning of". We both got up at 5 a.m., finished putting it all together, and started the long low process, then went back to bed.
It turned out Fantastic! The searing of the floured and seasoned beef, then deglazing the pan with some of the gravy really helped with the flavor. There was not much left, but we look forward to trying it today.
Thanx again for all the help!

I also forgot to mention that it was served with my homemade ciabatta rolls!
Thanx again!

 

[Badjak]

Sounds like success
Any pictures?

 

[Tfmc]

Sorry Badjak,
By the time I thought about taking pictures, most of the stew was gone.
I guess that was a good thing.
Thanx again!

 

[boom]

Stews generally taste better the next day, so if timing is an issue, then maybe make it the day before?

100%. even two days in advance. i prefer to chill it all and pull that fat cap off before i rewarm the food for eating.